Low Carb Cheesecake Cupcakes
Indulge in the creamy, guilt-free delight of Low Carb Cheesecake Cupcakes—perfectly portioned treats that are both rich and keto-friendly! Featuring a buttery almond flour crust and a luscious cream cheese filling sweetened with a sugar substitute, these mini cheesecakes are a dream for those following low-carb, gluten-free, or sugar-free diets. With just 20 minutes of prep time and a simple, straightforward baking process, they’re an effortless way to satisfy your dessert cravings without compromising on flavor. Serve them chilled with a dollop of whipped cream or fresh berries for an elegant yet low-carb dessert that’s sure to impress!
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Ingredients
- 1 cup Almond flour
- 4 tablespoons Unsalted butter, melted
- 1 tablespoon Granulated sugar substitute (e.g., erythritol or monk fruit)
- 16 ounces Cream cheese, softened
- 2 whole Large eggs
- 0.67 cup Granulated sugar substitute (for filling)
- 1 teaspoon Vanilla extract
- 0.25 cup Sour cream
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
Step 2
In a mixing bowl, combine the almond flour, melted butter, and 1 tablespoon of granulated sugar substitute. Mix until the mixture resembles wet sand.
Step 3
Divide the almond flour mixture evenly among the cupcake liners, pressing it down firmly to form a crust layer. Set aside.
Step 4
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Step 5
Add the eggs one at a time, beating well after each addition to fully incorporate.
Step 6
Mix in the 2/3 cup of granulated sugar substitute, vanilla extract, sour cream, and salt until the filling is smooth and well combined.
Step 7
Spoon the cream cheese filling over the crusts in the muffin tin, filling each liner almost to the top.
Step 8
Bake the cheesecake cupcakes in the preheated oven for 20-25 minutes, or until the centers are set but still slightly jiggly.
Step 9
Remove the cupcakes from the oven and allow them to cool in the pan for 30 minutes. Then, transfer them to the refrigerator to chill for at least 2 hours (or overnight) before serving.
Step 10
Optional: Top with a dollop of whipped cream or a few fresh berries for garnish before serving. Enjoy!
Nutrition Facts
| Serving size | (828.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2687.3 |
| Total Fat 264.3g | 0% |
| Saturated Fat 135.8g | 0% |
| Cholesterol 654.9mg | 0% |
| Sodium 2107.1mg | 0% |
| Total Carbohydrate 209.5g | 0% |
| Dietary Fiber 10.3g | 0% |
| Total Sugars 24.0g | |
| Protein 52.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 748.4mg | 0% |
| Iron 5.0mg | 0% |
| Potassium 474.6mg | 0% |
Source of Calories